Vegan Chili Mac

A vegan version of the ultimate comfort food mashup. This Vegan Chili Mac recipe is a flavorful dish that combines homemade chili, al dente pasta, and cashew cheese. It’s a one pot chili mac and cheese recipe that is the perfect hearty weeknight-friendly dinner to please all.

Hello & welcome to the best Vegan Chili Mac recipe.

If you’re wondering what the heck is that? To put simply, chili mac and cheese is two of your favorite comfort foods in one – chili + mac and cheese. Not only is this recipe a two in one special, but it’s also made in one pot & only takes 30 minutes to make. I feel like I should get bonus points for that.

Anyway, I’m truly obsessed with this one pot chili mac and cheese recipe, because it’s not only easy to make, but it’s full of flavor. Sautéed veggies, protein rich beans, fire-roasted tomatoes, classic chili spices, and elbow pasta. The pasta will cook in the same pot, so there is no need to boil it first! 

When the pasta is tender, remove from heat and stir in my secret ingredient. Vegan cashew cheese! It’s a must. I like to stir half of the cheese into the chili mac and save the remaining for the top.  

If you’re curious about what to have for dinner on a chilly night, this is the recipe to make. It’s guaranteed to be a hit.

Why You’ll Love This Vegan Chili Mac Recipe

• Quick & Easy: This vegan chili mac and cheese recipe only takes 30 minutes to make & requires one pot.
• Loaded with Flavor: Two of your favorite comfort foods in one, means double the flavor!
• Nutrient Packed: With the combination of plant protein from the beans, vitamins found in the veggies, & the healthy fats from the cashews, this Vegan Chili Mac recipe is a nutritious win.
• Perfect for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Ingredients

• Organic Yellow Onion: Truly a staple to any dish. You can use whatever you’ve got though!
• Organic Green Bell Pepper: You can use red, orange, or yellow, if you don’t have green on hand. 
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Spices: Chili powder, ground cumin, smoked paprika, dried oregano, sea salt, and black pepper, are the spices used. 
• Organic Beans: The beans are the staple for this chili mac recipe. We’ll be using a combination of organic black beans and organic red kidney beans. 
• Organic Fire-Roasted Diced Tomatoes: The diced tomatoes, adds texture and extra juiciness. I highly recommend using fire-roasted tomatoes for the added smoky flavor, but you can use any diced tomatoes that you have on hand.
• Organic Macaroni: It wouldn’t be a vegan mac and cheese recipe without it. I love using macaroni noodles that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein!
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Cashew Cheese: To embody that classic mac and cheese vibe, we’ll be stirring in some homemade cashew cheese.
• Organic Cilantro: Optional, but adds some brightness for topping. 

How To Make

1. Sauté. In a large dutch oven or pot, heat over medium heat, sauté the onion, bell peppers, and garlic for 5 minutes. Add the spices, cook for 1 minute, or until nice and fragrant.
2. Boil & Simmer. Add the beans, tomatoes, uncooked pasta, and pour the liquids over top, give a good stir. Bring to a boil, then reduce heat and simmer for 10 minutes, or until pasta is tender.
3. Cashew Cheese. Add all the cashew cheese ingredients to a high speed blender and blend until smooth.
4. Combine. Once pasta is tender, stir in half of the cashew cheese.
5. Serve. Divide between bowls & top with remaining cashew cheese and fresh cilantro, if desired. Enjoy!

Tips for Making this Vegan Chili Mac Perfectly

• Organic Pasta: Use what you’ve got! Truly any pasta shape will pair beautifully with the chili.
• Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brand is Tolerant.
• Organic Vegetables: Use your favorite type of bell pepper – red, orange, green, or yellow!
• Soak Cashews: Be sure to soak your organic raw cashews in hot filtered water for about 10 minutes to soften. This ensures that the cashew cheese is creamy and smooth.

Storing & Reheating 

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the chili mac cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer the chili to an air-tight glass container in the refrigerator for up to 5 days. 

Reheating. To reheat, simply transfer the chili mac to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Recipes You’ll Love

• Classic Vegan Chili
• Vegan Baked Mac and Cheese
• Vegan Butternut Squash & Black Bean Chili
• Vegan Butternut Squash Macaroni and Cheese
• Vegan White Bean Chili

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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